Mushroom Breakfast Tortilla

  • Serves: 4
  • Cooks In: 25 minutes
  • Share:


Ingredients

Olive oil cooking spray
4 flour tortillas
2 rashers bacon, rind removed, fat trimmed, finely chopped
3 green onions, chopped
1 small red chilli, finely chopped
400g button mushrooms, sliced
4 eggs
Sea-salt & freshly ground black pepper, to season
30g reduced fat cheese, finely grated
2 tbs light sour cream
1 small ripe avocado, mashed

Method

1

Preheat oven 180°C fan forced. Heat a medium size non-stick frying pan over medium heat until hot. Spray both sides of each tortilla lightly with olive oil. Add tortillas to hot pan, one at a time and cook for 1-2 minutes each side or until light golden. Remove to a large flat tray in a single layer.

2

Add the bacon to the hot pan and cook, stirring often for 3 minutes or until light golden. Increase the heat to high, add the green onions, chilli and the mushrooms and cook, shaking the pan often, for 4-5 minutes or until mushrooms are tender.

3

Spoon mushroom mixture evenly over the top of the tortillas. Return the pan to the heat and spray light with more oil. Cook eggs 2 at a time for 2-3 minutes or until cooked to your liking. Top each tortilla with egg, season with salt and pepper then sprinkle evenly with cheese.

4

Place the tray into the oven and heat tortillas for 3-5 minutes or until cheese melted and tortillas warmed through. Serve topped with a little sour cream and avocado.

Ingredients

 Olive oil cooking spray
 4 flour tortillas
 2 rashers bacon, rind removed, fat trimmed, finely chopped
 3 green onions, chopped
 1 small red chilli, finely chopped
 400g button mushrooms, sliced
 4 eggs
 Sea-salt & freshly ground black pepper, to season
 30g reduced fat cheese, finely grated
 2 tbs light sour cream
 1 small ripe avocado, mashed

Directions

1

Preheat oven 180°C fan forced. Heat a medium size non-stick frying pan over medium heat until hot. Spray both sides of each tortilla lightly with olive oil. Add tortillas to hot pan, one at a time and cook for 1-2 minutes each side or until light golden. Remove to a large flat tray in a single layer.

2

Add the bacon to the hot pan and cook, stirring often for 3 minutes or until light golden. Increase the heat to high, add the green onions, chilli and the mushrooms and cook, shaking the pan often, for 4-5 minutes or until mushrooms are tender.

3

Spoon mushroom mixture evenly over the top of the tortillas. Return the pan to the heat and spray light with more oil. Cook eggs 2 at a time for 2-3 minutes or until cooked to your liking. Top each tortilla with egg, season with salt and pepper then sprinkle evenly with cheese.

4

Place the tray into the oven and heat tortillas for 3-5 minutes or until cheese melted and tortillas warmed through. Serve topped with a little sour cream and avocado.

Notes

Mushroom Breakfast Tortilla

Tags:

 Breakfast, Quick n Easy

VIEW OUR LATEST RECIPES...

BBQGreek Souvlaki Flavoured Shaker Bag Mushrooms

Enjoy a taste of the mediterranean with these Greek Souvlaki-inspired Shaker Bag Mushrooms. This simple recipe is perfect for baking or the BBQ. Toss sliced mushrooms in a citrusy herb blend, cook to perfection, and mmmmnjoy the burst of flavour.

BBQSmoky BBQ Brisket Flavoured Shaker Bag Mushrooms

Elevate your BBQ game with these smoky BBQ Brisket Shaker Bag Mushrooms. This quick and easy recipe packs a flavour punch, making it the perfect dish for any summer gathering. Simply toss sliced mushrooms in a seasoned shaker bag, bake to perfection, and mmmmnjoy!

© 2023 by Hort innovation

P